Background Current evidence might support the use of omega‐3 fatty acids (preferably
docosahexaenoic acid and eicosapentaenoic acid) for lowering blood pressure (BP), but the …

Objective To examine the traditional diet-heart hypothesis through recovery and analysis of
previously unpublished data from the Minnesota Coronary Experiment (MCE) and to put …

As the influence of diet on health may take place over a period of decades, there is a need
for biomarkers that help to identify those aspects of nutrition that have either a positive or a …

We reviewed available evidence for cardiovascular effects of n-3 polyunsaturated fatty acid
(PUFA) consumption, focusing on long chain (seafood) n-3 PUFA, including their principal …

The effects of both the amount and quality of dietary fat have been studied intensively during
the past decades. Previously, low-fat diets were recommended without much attention to the …

Background. Fatty acids are substantial components of lipids and cell membranes in the
form of phospholipids. This review consists of two parts. The present part aims at describing …

BACKGROUND Although a large body of literature has been devoted to examining the
relationship between eicosapentaenoic and docosahexaenoic acids (EPA+ DHA) and blood …

The objective of this study was to assess the impact of replacing pork backfat with rice bran
wax oleogels on the organoleptic properties of frankfurter-type finely-comminuted sausages …

OBJECTIVE: Inverse association was reported between omega-3 fatty acids (FAs)
supplementation and the risk of cardiovascular disease. Identifying the effect of omega-3 …

Cardiovascular disease (CVD) is now the leading cause of death globally and is a growing
health concern. Dietary factors are important in the pathogenesis of CVD and may to a large …